Vegan Thai Beef Salad
Elevate your salad game with this vibrant Vegan Thai Beef Salad, a plant-based twist on the classic Thai dish that's bursting with bold flavors and fresh, colorful ingredients. This quick and easy recipe combines crispy plant-based beef crumbles with a medley of crunchy red leaf lettuce, juicy cherry tomatoes, refreshing cucumber, and aromatic herbs like cilantro and mint. Tossed in a tangy lime-soy dressing with a hint of chili spice, this salad delivers the perfect balance of savory, zesty, and sweet flavors in every bite. Finished with a sprinkling of roasted peanuts for an irresistible crunch, this dish is ideal for a light lunch or a flavorful appetizer. Ready in just 25 minutes, it’s vegan-friendly, packed with nutrients, and sure to become your new favorite way to enjoy Thai-inspired cuisine!
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Recipe Information
Ingredients
- 200 grams Plant-based beef crumbles
- 4 cups Red leaf lettuce
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh mint leaves
- 3 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 teaspoon Brown sugar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Red chili flakes
- 1 tablespoon Neutral oil (e.g., vegetable or avocado oil)
- 2 tablespoons Roasted peanuts
Instructions
Prepare the vegetables: Wash the red leaf lettuce and tear it into bite-sized pieces. Slice the cucumber into thin rounds, halve the cherry tomatoes, and thinly slice the red onion. Set aside.
Chop the fresh cilantro and mint leaves roughly and keep them ready for assembling the salad.
Heat a skillet over medium heat and add the neutral oil. Once heated, add the plant-based beef crumbles and cook until browned and slightly crispy, about 5-7 minutes. Stir occasionally to ensure even cooking. Remove from heat and let cool slightly.
In a small bowl, whisk together lime juice, soy sauce, brown sugar, sesame oil, and red chili flakes to make the dressing.
In a large salad bowl, layer the red leaf lettuce, followed by the cucumber, cherry tomatoes, red onion, cooked plant-based beef, cilantro, and mint.
Drizzle the lime dressing over the salad and toss gently to combine.
Top the salad with roasted peanuts for added crunch and serve immediately.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2079 mg | 90% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 21.9 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2863 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
